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macaroni & cheese with bacon and leeks

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this decadent recipe in a Rachael Ray magazine. It sounds SO good, even without the bacon, because it contains three different kinds of cheese! Photo:rachaelraymag.com

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For macaroni & cheese with bacon and leeks

  • 6 oz
    bacon, cut crosswise into 1/4-inch-thick strips
  • 1 sm
    leek, halved lengthwise and thinly sliced
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1 tsp
    salt
  • 1 c
    milk
  • 1/2 c
    heavy cream
  • 1/2 c
    grated aged gouda
  • 1/2 c
    grated fontina
  • 1/2 c
    grated extra-sharp cheddar
  • 2 Tbsp
    chopped flat-leaf parsley
  • 8 oz
    elbow macaroni, uncooked

How To Make macaroni & cheese with bacon and leeks

  • 1
    Cook the bacon in a large pan over medium heat, until crisp; drain on paper towels. Pour off all but 1 Tbsp. of the bacon grease. Add the leek and cook, stirring often, until tender.
  • 2
    Add the butter, stir to melt. Add the flour and 1 tsp. salt. Season with pepper and stir for 1 minute. Whisk in the milk, cream, and 2 cups water. Bring to a boil, reduce heat to medium, and simmer for about 5 minutes or until slightly thickened. Combine the three cheeses in a large bowl. Stir one cup of the cheese mixture into the sauce, along with the bacon and the parsley.
  • 3
    Place uncooked macaroni into an 8x8" caserole dish. Top with the sauce and stir to coat pasta. Sprinkle with the remaining 1/2 cup cheese. Bake in a preheated 350-degree oven for about 30 minutes or until sauce begins to bubble and pasta is tender. Let stand for 10 minutes before serving.
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